This is my grandmother's recipe. There isn't really anything fancy about it, but we make it all the time when we're in the mood for confort food. The letters are red because I had to find it through the search.

Stew chicken parsley, carrot, celery, onion, peppercorn, and salt until chicken is tender. Remove chicken and vegetables until you are left with the stock. Add bouillon cube, butter, and cream of chicken soup. Stir until blended.

To make dumplings: Sift together flour, salt, and baking powder. Add butter and egg and mix until smooth adding very small amounts of boiling water if needed so that dough forms a ball. roll dough out on flour coated surface until very thin. Cut into strips or squares.

Bring broth to boil and drop dumplings in boiling broth. Debone chicken and add to broth. Cool all for 45 minutes over low heat.